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Author Notes: When we drive to our beach vacation, we pass by wonderful farm stands - one in particular with fantastic corn. So there is always leftover corn in the morning - the couple of cups I've cut from the cobs. This is our traditional first-morning-at-the-beach breakfast, using that glorious corn, local blueberries, and a few simple ingredients. It's easy, fresh and quick, never lasting more than one day in the kitchen. Started with a recipe from Cooking Light, I think, but I've been fiddling with it for years. Here's the 2010 version. - MrsWheelbarrow - MrsWheelbarrow

Food52 Review: This is an absolutely wonderful breakfast to make whether you’re at the beach or at home on a lazy Sunday morning. It’s very easy and quick to pull together; the oven time is spot-on; and very easy to turn out onto a serving plate. It’s much lighter than I had thought it might be and the maple syrup is a great balance to the tartness of the berries – although we also tried it with a little honey drizzled across it, and that worked beautifully too. This is a recipe everyone should save and make all through the summer! - ChezSuzanne - The Editors

Makes 10" cake

1/2pound smoked bacon, in lardons

1-3tablespoons butter

1.5cups corn, leftover, cut from the cob (I'm sure fresh would be great and frozen would be acceptable)

1cup AP flour

1cup corn meal, I prefer a coarse grind, but fine makes a nice crumb

1teaspoon baking powder

1/2teaspoon baking soda

1/2teaspoon salt

2 eggs

1teaspoon vanilla

1-1/4cups buttermilk

1/4cup maple syrup

1-1/2cups blueberries

Preheat the oven to 375°.

In a 10" or 11" well-seasoned cast iron skillet, cook the lardons slowly until very crisp. Remove lardons and set aside.

Pour off the bacon fat to measure. You need five tablespoons of fat - so add melted butter as necessary to get to 5T. Put the skillet back into the oven to get piping hot.

Puree 3/4 c of corn, the buttermilk, maple syrup, eggs and vanilla in a blender. (Every good beach house has a blender.)

Whisk together dry ingredients, make a well and pour in puree. Add the bacon fat and butter. Stir quickly with a fork. Fold in remaining corn, bacon and blueberries.

Remove the skillet from the oven. Brush the oils remaining in the skillet up the sides and around the bottom. Pour/spoon the batter into the hot skillet and bake for 25-30 minutes. The cake will be deep golden and will be pulling away from the sides of the pan.

Serve with maple syrup, honey, jam or just by itself, a small slice cut off the cake in the late afternoon when you get back from the beach, famished.

I cut the kernels off the cob (got an OXO corn stripper and it makes the job sooooo easy!), then scoop into a freezer bag. I freeze 2 cup\s/bag. I do not IQF (individually quick freeze) because I want to capture the corn-milk that comes off the cob. I use this corn throughout the winter in chowders, fritters, black bean burritos and all sorts of other things. If I've grilled or roasted the corn, and there are leftovers, I'll freeze those kernels, too.

Been thinking about corn and blueberries, together, all week. I often add a big handful of blueberries into my standard corn muffins, during the summer. Great idea, putting this into a skillet. I'm totally with Sally on the addition of bacon . . . love the salty/smoky element. Saved!!! ;o)